This salt isn’t just the prettiest salt out there—it’s also densely packed with minerals that make it one of the healthiest ways to add a saline kick to pretty much everything. Harvested under the Himalayan Mountains in Pakistan, the crystals get their color from a mix of more than 80 minerals. The grains are small, which means they dissolve easily, making this a great choice for seasoning salads, soups, and pasta. It also looks lovely scattered over cookies or homemade crackers.
In 2009, Meherwan Irani quit his day job in sales to open his first restaurant – Chai Pani, a unique Indian street food joint in downtown Asheville. Whether it was a midlife crisis or a stroke of genius is debatable. Since then, the self-taught chef has opened four restaurants, one bar, and now, Spicewalla. With four James Beard Award nominations for Best Chef in the Southeast under his belt, he’s finally confident this might just be working out. His restaurants have been written up in the New York Times, Wall Street Journal, GQ, Food & Wine, Saveur, USA Today, and Bon Appétit, among others.